Step 2Heat the oil in a large soup pot or cazuela over medium heat. Add the ham and garlic and cook until the garlic begins to take on color, about 4 minutes. Stir in the pimenton and cumin; immediately add the broth. Add salt to taste.

Step 3Add the toasted bread and bring the broth to a boil, then reduce the heat and simmer 5 minutes.

Step 4With the soup, bubbling, break each egg into a saucer and slide it onto the top of the soup. Cover the pot with a lid and let the eggs poach until the whites are set but the yolks are still liquid, about 4 minutes. Serve the soup in the same cazuela or ladle into bowls.